Fresh coconuts are irreplaceable and inseparable parts of the quintessential Keralite dishes. From the delicious avial and the countless thorans (stir fry) to the fish curry and meat stews, coconut adds the perfect flavour and texture. In the olden days, there weren't any household that didn't have at least one coconut tree in their backyard. Plates full of piping hot rice could be enjoyed with just a bit of coconut chutney in the side, and nothing else. Though the coconut chutney had humble beginnings as a spicy side dish for kanji (rice porridge), now it is a stylish accompaniment for biryani and other special dishes served in the star hotels. Roasted coconut chutney has bags full of flavour and tastes delicious with rice or kanji. Try out this very simple recipe of roasted coconut chutney:
Ingredients
Half coconut
6 dried chillies
10 shallots
Tamarind
Salt
Curry leaves
Coconut oil
Preparation
Cut the coconut into small pieces or shavings
Roast these coconut pieces over hot coals
Now, roast the dried chillies and shallots too on the coals
Take care not to burn these
Grind the roasted coconut pieces, dried chillies, shallots, tamarind, and salt and curry leaves
Sprinkle some fresh coconut oil
Mix well.
